Directions:
- Roast the chilies over an open flame or on a griddle until blackened but not charred.
- Wrap the chilies in a towel and place them in a plastic bag for about 10 minutes.
- Remove the chilies and with the help of a kitchen towel rub the skins off.
- The chilies should be firm.
- Cut them in 1/2 inch strips discarding all the seeds and the ribs.
- Do not rinse them.
- Heat the oil in a large pan over medium heat.
- Add the chilies and the onions at the same time.
- Stir often.
- When everything is soft add all the sour cream and the chicken bouillon granules.
- When the cream is hot, turn off the burner and add the cheese.
- Cover immediately until cheese melts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 299.65 Kcal (1255 kJ) | ||
| Calories from fat | 219.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.42g | 38% | |
|---|---|---|---|
| Cholesterol | 22.78mg | 8% | |
| Sodium | 533.48mg | 22% | |
| Potassium | 83.02mg | 2% | |
| Total Carbs | 6.94g | 2% | |
| Sugars | 2g | 8% | |
| Dietary Fiber | 1g | 4% | |
| Protein | 13.36g | 27% | |
| Vitamin C | 3.5mg | 6% | |
| Calcium | 335mg | 34% | |
| Amount Per 100 g | |||
| Calories | 247.9 Kcal (1038 kJ) | ||
| Calories from fat | 181.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.2g | 38% | |
|---|---|---|---|
| Cholesterol | 18.84mg | 8% | |
| Sodium | 441.35mg | 22% | |
| Potassium | 68.68mg | 2% | |
| Total Carbs | 5.74g | 2% | |
| Sugars | 1.65g | 8% | |
| Dietary Fiber | 0.83g | 4% | |
| Protein | 11.06g | 27% | |
| Vitamin C | 2.9mg | 6% | |
| Calcium | 277.2mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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